Broccoli pesto is an easy and delicious way to get your family to eat more vegetables. Throw it together in just minutes, and spread over just about anything. Only 5 simple ingredients.
Classic pesto made with fresh basil is a summer fav in our household. I’ve made variations with parsley, cilantro, and fennel, but had never thought of using broccoli. Until now. And I’m obsessed.
I had lunch with a friend recently at a local farm to table restaurant, and when her plate came, her bread was smothered with a beautiful spread that turned out to be broccoli pesto. Brilliant! Why had I not thought of that? So obviously I had to come right home and make my own version.
There are 3 things that I changed in my version of broccoli pesto.
- I lightly steamed my broccoli cuz my belly prefers it cooked. Easier to digest.
- I left out the cheese. Cuz again, my belly prefers to avoid dairy.
- I’ve used more than just basil as my second herb for this recipe. I’ve made it with parsley and cilantro as well. Both are amazing! So use whatever you have.
I’ve always been a fan of simple things. And this broccoli pesto is a simple recipe that packs a big punch. Plus the hidden veggies! It goes well with so many things. I’ve been eating it with my breakfast eggs, used it as a salad dressing, and topped my baked sweet potato with it last night.
With only 5 ingredients, it’s definitely a minimalist recipe that anyone can throw together. Feel free to add anything else that you usually love in pesto. Some suggestions would be garlic and lemon. Or a good Parmesan cheese, if cheese is your thing.
Lots of love to you all and enjoy!
- 2 cups broccoli florets
- 1/2 cup basil, parsley, or cilantro
- 1/2 cup olive oil (I use THIS organic, cold pressed brand)
- 1/3 cup pine nuts, macadamia nuts, or pumpkin seeds
- zest from half of a lemon
- 1/2 tsp salt
- 1/2 tsp lemon juice
- 1 clove of garlic
- pepper, to taste
- Fill a small glass bowl with ice water. Lightly steam broccoli florets for 3-4 minutes OR blanch in boiling water for 30 seconds. Then dunk into the ice water to stop the cooking process, drain, and pat dry.
- Place cooled broccoli florets, basil (or parsley or cilantro), olive oil, pine nuts, lemon zest, and salt into food processor and pulse until desired consistency. (I like mine super smooth.) Taste and adjust for salt and lemon zest.
- Store in air tight glass jar in fridge until ready to use.
** I use a stainless steel steamer basket to steam the broccoli. About 3-4 minutes is enough for this recipe, so the broccoli is tender but still bright green. Blanching in a pot of boiling water for 30 seconds works too.
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